Food and Beverage Operations: Trends, Strategies, and Analysis Report

This report provides a detailed analysis of managing food and beverage operations, using The Hand and Flowers restaurant as a case study. It investigates various types of businesses within the industry, including restaurants, hotels, pubs, and bars, and examines different rating systems like the Michelin Star and HACCP. The report explores current trends such as food delivery platforms and street food, along with future trends like organic foods. It contrasts operational and marketing technologies used by different food and beverage businesses, including restaurants, delivery platforms, and bars. Furthermore, it investigates factors influencing consumer decisions, such as product quality, hygiene, and pricing, and analyzes strategies used to attract and build a loyal customer base, including communication, feedback, and loyalty programs. The report concludes with an overview of key findings and recommendations for success in the food and beverage industry.

Managing Food &
Beverage Operations

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY ..................................................................................................................................3
TASK 1............................................................................................................................................3
P1 Investigate varied kinds of businesses in the food and beverage industry choosing the
business area of respective industry............................................................................................3
P2 Justify various systems of rating method which is used in food and beverage industry both
nationally and internationally......................................................................................................4
P3 Talk about the current and future trends affecting food and beverage businesses................5
TASK 3............................................................................................................................................6
P6 Analyse and contrast different operational and marketing technology for a range of different
types of food and beverage businesses............................................................................................6
TASK 4............................................................................................................................................7
P7 Investigate the factors that influence the consumers’ decision on which food and beverage
outlets they choose......................................................................................................................7
P8 Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base..............................................................................................................................7
CONCLUSION................................................................................................................................8

INTRODUCTION
The food and beverage serving industry performs a varied number of operations which
facilitate them in attending consumers with ease. Among the industry there lies a various
businesses as well which serves as more profitable situation. As a large number of people are
diverted towards food and beverage industry either in terms of need or for the recreation
purposes (Bajnath and Persad 2019). There are various services which are offered by hotels and
restaurants add more benefits to the organisations like Dance Areas, Gyming, Clubbing,
Cafeteria and much more. The report is based on how business can be increased seeing the
ongoing trends. The various rating system which is prevalent in food and beverage industry that
enhances the worth is also evaluated in context to The Hand and Flowers. The Hand and Flowers
is a well known restaurant, pub, bar which is located in Marlow, Buckinghamshire, United
Kingdom. The restaurant was opened by a couple namely Tom Kerridge and Beth Cullen
Kerridge. It is a renowned place as it has a marvellous staff. The restaurant is awarded with
Michelin Star that too in the initial years of its opening which gave it a worthy recognition. The
report also focuses on a brief comparison among various businesses under food and beverage
industry.
MAIN BODY
TASK 1
P1 Investigate varied kinds of businesses in the food and beverage industry choosing the
business area of respective industry.
To work in order to enhance the area of operation of respective place there are various
kinds of businesses in food and beverage industries. The Hand and Flowers is a mixture of
restaurant, pub, bar as they offer business of these kinds.
Some of the businesses in food and beverage industry can be seen as:
 Restaurants: It is place which provides facilities of serving foods and drinks by offering
them a place to sit and cherish their meals. They provide a mesmerising place and view
for consumers (Chen and Voigt 2020). These days they are even offering take away and
delivery services.

 Hotels: It is place where diversified services are offered ranging from dining, take away,
pubs, bars to even accommodating. They offer rooms to visitors with high class
amenities.
 Pubs: This is an established place which is offering mainly dealing in beers and hard
drinks. They also serve food s to consumer but are specialised in hard drinks. Pubs can be
categorised as place which serves great food and drinks.
 Bars: It can be seen as a place in pub or restaurant where drinks are served mainly, for
the refreshment purposes. The bars are strictly restricted to the drinks and food served is
either negligible or the snacks only.
 Food transportation Services: Due to modernisation food and beverage industry have
extended themselves in transporting their services door to door also by taking deliveries
and reaching to the location in order to serve them. Although they charge nominal
charges.
P2 Justify various systems of rating method which is used in food and beverage industry both
nationally and internationally.
In today's era people are diverted to places which are safe and are recognised by national
and international rating organisations. On basis of several standards they are categorised under
levels which make them different from their rivals (Couto 2020). Both internationally and
nationally there are several rating systems that help organisations to become more enhanced. Due
to these rating standards organisations are popularised and advertised even. This is a reason that
The Hand and Flowers can be seen in Top 100 hotels of UK.
Some of the rating standards can be seen as:
Michelin System of Ranking Hotels: This is a standardised method of ranking where ranking is
based on the efficiency and effectiveness of the food management staff or the chef. This ranking
is based on how chef is performing and serving its consumers. This will enable the consumers to
enjoy a relish meal and that too with uniqueness. In the initial period of opening of The Hand
and Flowers, the restaurant was awarded with Michelin Ranking, which is a reason that it is in
top hotels of UK and maintaining goodwill.
Star System of Ranking Hotels: This ranking method is based on providing ranks to hotels so
that they can be categorised according to their quality. From One Star to Seven Star criteria are
made which distinguish the hotels and restaurants. Majorly the hotels and restaurants which are

ranked as four stars are having better services and are even affordable. The ranks are provided
by several bars and surveys which are conducted on timely basis by tourism ministry.
Haccp Method of ranking Hotels: Haccp or otherwise called as hazard analysis and critical
control point is a ranking method which is applied to keep a check on hygiene and cleanliness
measures. It undergoes chemical, physical and biological check on the operational framework
which is executed by the organisation in a manner that they are not harming these factors and all
the more are working towards the sustainability of organisation. This works on the standards
which works for providing healthy eatables to consumers. As foods and beverages are directly
undertaken which can affect health and this is a reason that government is focused.
P3 Talk about the current and future trends affecting food and beverage businesses
Trends can be refereed to as situation which is existing or will exist on larger terms.
Current Trends can be seen as:
Food Delivery Platforms: In recent times it is seen that people are more diverted towards
ordering foods at home rather than visiting the outlets. In times of COVID-19 restaurants were
offering services, undertaking precautionary measures which increased their sales. In recent era
people are more comfortable staying at home and ordering from outside. This maybe due to busy
and stressful lifestyle or change in perception.
Street Food: There are many individuals who prefer eating at the corners and outlets while
hanging around rather than going to big hotels and restaurants. People are shifting towards local
products and entrepreneurs so that their own country is developed (El Demerdash 2017). This is
a reason that many big restaurants are also offering street side where consumers can stop by side
and consume.
Future Trends:
Consumers are diverting themselves to organic foods, which is a reason that restaurants are
shifting on producing and cultivating their own raw materials so that quality of food is assured
and motive of consumers are also fulfilled. This will reduce their legal affairs and will give them
a better rating.

TASK 3
P6 Analyse and contrast different operational and marketing technology for a range of different
types of food and beverage businesses
The technologically equipped system which works for enhancing the marketing strategy
and improving operational technology is very significant. As food and beverage industry is very
popular and most required industry with a huge list of competitors it is vitally required to market
itself in the market.
Different food and
beverage businesses
Marketing Technology Operational Technology
Restaurant- The
Hand and Flowers
The hand and Flowers are using
digital media to popularise itself in
front of consumers by staying
updated on social media accounts
such as Instagram, Facebook,
Twitter and others (Kilibarda,
Djokovic and Suzic 2019). They are
really benefited from this strategy.
The operational technology of the
restaurant The Hand and flowers is
timely updates so that past trends
are removed and current trends are
taken into consideration. When
operations are worked within trend
it is seen that pre determined goals
and objectives are met.
Food Delivery
Platform- Zomato
Zomato being a food delivery
platform is an online platform
which is having a huge competition
and to oversee this organisation is
marketing itself on social media at a
wider pace by showing tempting
dishes and offering high discounts.
The discounts and strategies are
also marketed and made known to
consumers.
The update in technology of food
delivery platform Zomato relates
to payment measures, receiving
orders from consumers and
maintaining the personal records of
consumers so that, they can be
further communicated.
Bar- Mr Foggs The marketing technique of Mr
Foggs is very impressive as it has to
The strategy of Mr Foggs in
operational scenario is to operate

cater a number of consumers as
compared to its rivals. They
emphasise on publicising the place
and taking feedbacks from the
consumers. This helps them in
improving the conditions and
affecting positively in eyes of
consumers.
in various places with same
strategy and method. The interior,
staff, outlook is totally same so
that consumers feel a sense of
familiarity whenever they visit any
of the outlet wherever they go.
TASK 4
P7 Investigate the factors that influence the consumers’ decision on which food and beverage
outlets they choose
There are a number of factors which affects the decision of consumers to choose a
specific outlet or not. These factors can be seen as:
Quality of Products: Looking to the healthy measures consumers are more focused on the
quality which is offered to them. So the restaurant which is offering better quality products and is
rated and awarded for the same will be given higher preference rather than those which have not.
Visitors judge the place on its quality.
Hygienic Measures: When an organisation is working in hygienic conditions it will be offering
fresh foods and beverages. Today's era is also focused on hygiene and post COVID-19 it has
been emphasised mainly. There should be timely cleaning and sanitisation so that outspread of
virus is reduced.
Quantity and Price: At last the focus also remains on what is the price of the food or service
which is delivered. The consumers also compare the prices and choose the better one so that they
bare served with an effective and efficient deal (Maier 2016)(Mohammad 2017).
P8 Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base
To bring in more and more consumers and keeping them for a longer run so that
businesses is profited, it is highly required by the organisation to frame strategies that can hold
on to with existing consumers and bringing new consumers. The strategies that work in

accordance to build a loyal and trustworthy base of consumers in offering food and beverages
can be seen as:
 Communication skills are required to be enhanced so that the tastes and preferences can
be easily known.
 Staying linked with consumers will help in knowing the shortcomings, which can be
improved with the time.
 Free cards and vouchers are also required to be distributed so that visitors are engaged at
a faster pace.
 Sending replies to suggestions and feedbacks is also very important as it will create a
sense of awareness among consumers.
CONCLUSION
All in all it can be concluded from the above studied report based on managing food and
beverage operations on The Hand and Flowers that every organisation aims to earn higher profits
and appraised goodwill. As seen in the report there are many kinds of business in food and
beverage industry which serve themselves with uniqueness. All the organisations are required to
meet the standards and abide by the laws and regulations in a manner that they maintain a good
rank. The ranks are given on the basis of how an organisation is meeting the standards set so that
a better rate of comparison can be made among both. When ongoing trends are followed it will
help in catering interest of lot of consumers and along with it when future trends are also met it
will help in catering expected demands so that organisations can be prepared for future.

REFERNCES:
Books and Journals:
Bajnath, S. and Persad, U., 2019. Evaluating New Product Development Processes in the Food
and Beverage Manufacturing Sector of Trinidad and Tobago. West Indian Journal of
Engineering, 42(1).
Chen, X. and Voigt, T., 2020. Implementation of the Manufacturing Execution System in the
food and beverage industry. Journal of Food Engineering, 278, p.109932.
Couto, M.M.C.D.L., 2020. The food and beverage industry in a pandemic context (Doctoral
dissertation).
El Demerdash, J.M., 2017. Waste management in food and beverage operations: The case of
Alexandria. International Journal of Heritage, Tourism, and Hospitality, 10(2/2).
Kilibarda, N., Djokovic, F. and Suzic, R., 2019. Food waste management–reducing and
managing food waste in hospitality. Scientific journal" Meat Technology", 60(2),
pp.134-142.
Maier, T.A., 2016. Convention hotel food and beverage operating efficiency profile. Journal of
Foodservice Business Research, 19(5), pp.514-524.
Mohammad, A.A., 2017. Approaching the Adoption of Lean Thinking Principles in Food
Operations in Hotels in Egypt. Tourism Review International, 21(4), pp.365-378.